Are you looking for a special treat for your summer gatherings? Well, look no further! Sparky has been fishing for Rainbow Trout down in Curlew Lake outside of our little town. They are pretty abundant this year and he never fails to catch his limit. Now, I like a baked trout now and then, but after that what to do with them? Catch and release is always an option but then Sparky decided to try his hand at smoking the trout. Absolutely fantastic results after brining them for 24 hours! His work being done, he then passed the smoked fish on to me to see what I could come up with to make them even more delectable. You be the judge but I think this Smoked Trout Spread would be raved about on the menu at any top quality restaurant. We took it to a potluck 4th of July picnic and it went over very, very well. So, you don’t have access to smoked trout where you live? No worries, I think any smoked firm white fish would work perfectly. Don’t hesitate to experiment a bit! I always think that recipes should be a starting point and the cook should feel free to make it their “own.”
Here’s what I used. Let’s build us some Savory Smoked Trout Spread!
Here we go. I’ll share with you Dan’s “I caught some, let’s fix them and get ‘er smoked,” then on to THE recipe! If you’d like to try your hand at smoking your own trout to use in this spread, I will be happy to share Dan’s secret recipe 🙂
First, go to Curlew Lake and come home with these beauties.
Fillet them out. Then put them in a zippered bag with the brine for 24 hours.
After brining,pat the fish fillets dry and get your smoker ready.
Oil the grills and place the brined trout on them. Make sure there is enough room in between the fillets for the smoke to circulate.
Sparky smoked these for about 1-1/2 to 2 hours. Depends on their size.
Dan flaking off the fish and removing any tiny pin bones.
Now it’s my turn!
Savory Smoked Trout Spread
- Place the softened Cream Cheese, Sour Cream and Horseradish in a Food Processor or Blender and pulse until smooth. Add the flaked Smoked Trout and pulse until well combined. Place this mixture into a small mixing bowl and add the Red Onion, Lemon Juice and Parsley. Stir until well combined. Refrigerate until it firms up. Serve with a variety of crackers. I found, Ritz, Wheat Thins and Triscuit type crackers work really well. Garnish if you are so inclined with chopped Capers, Lemon Zest, a dash of fresh Dill or a sprinkle of Paprika. Enjoy!
- Thanks so much for stopping by today! I hope you all have a summer of making memories with friends and family. Journey on!
- Hugs and much love from me, Karen, TJG